This seasonal autumn favourite takes a bread and butter pudding to a whole new level. With thin slivers of apple and pear nestled between thick and creamy slices of bread, this pudding is sure to delight.
2 people made this
1 large baguette
1 large apple - peeled, cored and finely grated
1 large pear - peeled, cored and finely grated
600ml double cream
250ml full fat milk
4 tablespoons golden caster sugar
4 egg yolks, beaten
1/2 teaspoon ground nutmeg
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 180 C / Gas 4. Grease a baking dish.
Butter the sliced baguette on both sides. Arrange in the prepared baking dish and mix in the apple, pear and sultanas.
In a saucepan over a high heat, bring the cream and the milk to the boil and stir in the sugar. Remove from the heat and allow to cool. Whisk the egg yolks and nutmeg until creamy, then gradually add the cooled cream and milk, whisking constantly. Pour over the sliced bread. Dot with any remaining butter.
Bake in the preheated oven for 30 to 35 minutes until golden brown. Remove from the oven and serve hot.